Pandan Chiffon Cake – Crafts to Crumbs

Ingredients

• 6 egg yolks
• ½ (100 g) cup sugar
• 2/3 cup (158 ml) coconut milk or whole milk (whole milk preferred)
• ½ cup (118 ml) pandan juice (8 leaves pureed with water strained through fine sieve)
• ¼ cup (60 ml) vegetable oil (use 1/3 cup (78 ml) if using whole milk)
• 2 cups (226 g) cake flour
• 1 tablespoon(15 g) baking powder
• ½ teaspoon (3 g) salt
• 6 egg whites
• ¼ cup (50 g) sugar
• ½ tsp (2 g) cream of tartar (or 1 teaspoon (2.3 g) cornstarch (update)) – Optional